Guess who’s training to run not one, but two 5K’s? …ME! I have never participated in a 5K and I have wanted to for a while now. So why not go all out and do two? The first one is in March and then April. These aren’t just any ol’ 5K’s either: The first is a Mud Run- and I am on a team with all of my bosses (So I better kick butt!) and the second is a Color Run with all my friends. In case you don’t know (which I didn’t prior to sign-up), a “color run” is where you run a 5k and people on the side throw colored powder at you. By the end of the race you are a walking rainbow. Are we crazy? I think so…
So I am running 3 days a week to lengthen the time I can run without stopping. So far I can do about 10 minutes and my goal is 3 miles in 30 minutes, non-stop! Wish me luck. So I was trying to come up with snack ideas that can fuel my running energy, with out all the extra junk- and I found this glorious recipe yet again from Alton Brown!
These were not hard to make and they kick my other protein bar‘s butt to the curb!! They are so good I had to stop myself from eating three at a time! (The ones I made before were good, but really peanut butter-y and sticky. They tasted good but I’d highly recommend this new recipe any day) This is perfect for a quick snack before a run or even after a workout- each bar has only 167 calories, a bunch of good-for-you nutrients and 8 grams of protein each!! Thank you Alton Brown for the nutritional facts- I put them at the end of the recipe.
Amazingly Delicious Protein Bars
This recipe makes a big batch, about 24 pieces so I froze half of them to keep them fresh while we ate the first half.
- 1 cup soy protein powder
- 1/2 cup oat bran
- 1/2 cup whole-wheat flour
- 1/4 cup wheat germ
- 2 tablespoons ground flaxseed
- 1/2 teaspoon salt
- About 1 cup of dried fruit: raisins, cherries, blueberries, apricots. (I only had raisins on hand at the time and it was good that way too)
- 1 (12.3-ounce) package soft silken tofu
- 1/2 cup unfiltered apple juice
- 1/2 cup dark brown sugar
- 2 large whole eggs, beaten
- 2/3 cup natural peanut butter
- Spray oil for the pan
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, flax, and salt. Set aside.
Coarsely chop the dried fruit and place in a small bowl and set aside.
In another mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter.
Add the wet mixture to the protein powder mixture and stir well to combine (get your muscles ready). Fold in the dried fruit.
Line the bottom of a 13 by 9-inch baking dish with parchment paper and lightly coat with spray oil.
Spread the dough evenly in the baking dish and bake for 35 minutes or until the internal temperature reaches 205 degrees F.
Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Total Fat: 5 grams
Saturated Fat: 1 grams
Protein: 8 grams
Total carbohydrates: 23 grams
Sugar: 14 grams
Fiber: 3 grams
Cholesterol: 18 milligrams
Sodium: 79 milligrams